Banana Muffins: a filling, low-fat muffin recipe with over-ripe bananas as the dominating flavor

Banana Muffins

Over-ripe bananas may be frozen in their peels and saved until you have collected enough for your recipe. A large frozen banana can be defrosted in the microwave for 5 minutes on the defrost setting, and will yield approximately ½ cup of mashed banana. You may find it quicker to use a potato ricer rather than a potato masher to puré the sliced banana.

1 cup unbleached white flour

½ cup whole wheat flour

1 cup wheat germ

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup brown sugar

1 cup mashed banana

½ cup buttermilk

¼ cup vegetable oil or canola

2 eggs, well beaten

Preheat oven to 375° F.

Mix the flours and wheat germ with baking powder, soda, and salt in a large bowl. In a medium bowl, whisk the eggs, then add the oil, sugar, and buttermilk. Whisk together vigorously. Stir in mashed banana. You may add 2/3 to 1 cup of raisins, currants, or dates and fold in gently.

Fill greased and floured muffin cups ¾ full (use the Ice Cream Scoop Technique . . .) and bake for 20-25 minutes at 375° F. Makes one dozen large muffins.